Roasted Beet and Eggplant Dip

Dip platter with beet dip, carrot sticks, cashews, strawberries and seeded crackers

Roasted Beet and Eggplant Dip

This roasted beetroot and eggplant dip is a great healthy appetiser or snack. A very delicious way to get in some more veggies! Gluten free, grain free and dairy free. Vegan friendly.

5 from 2 votes

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Course: Snacks and Bites

Cuisine: dairy free, egg free, gluten free, grain free, nut free, vegan, vegetarian

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: serves, approximately

Calories: 102kcal

Equipment

Blender or food processor

Ingredients

300 grams beetroot - this is around 1 large or 2-3 small beetroot
300 grams eggplant - this is around 1 medium-large sized eggplant
4 tbsp hulled tahini
2 tbsp extra virgin olive oil plus a little extra for roasting
1/2 tsp garlic powder
1 tsp ground cumin
salt and pepper to season
additional olive oil for roasting

Instructions

Preheat oven to 180C (350F). Trim leaves and roots off the beetroot and wash thoroughly. Wrap the beetroot in foil and place on a baking tray. Cut the stalk off the eggplant and cut it in half length ways down the middle. Rub the cut sides with a little olive oil and place the eggplant cut side down on a small sheet of baking paper, and add this to the same baking tray.
Bake the beetroot and eggplant until soft. The eggplant will take around 35-40 minutes, when it's done take it out and set it somewhere to cool, leaving it on the baking paper. The beetroot will take around an hour or a little longer depending on size.
Once the beetroot has finished cooking let it cool a little before unwrapping. Use your fingers or a knife to remove most of the skin from the beetroot, it tends to rub off (it's okay if a little bit stays on!). Peel the skin off the eggplant as well.
Place the beetroot, eggplant, tahini, olive oil and spices in a food processor. Process until smooth. Season with salt and pepper. Pop the dip into the fridge for a few hours to chill before serving.

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Nutrition

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